BahramParvar Maryam, Mohammadi Moghaddam Toktam, Razavi Seyed M A
Department of Food Science and Technology, Ferdowsi University of Mashhad (FUM), Mashhad, Khorasan Razavi P.O. Box 91775-1163, Iran.
J Food Sci Technol. 2014 Dec;51(12):3758-66. doi: 10.1007/s13197-012-0914-6. Epub 2012 Dec 27.
In this paper, the effects of several frying parameters on the quality of indirect expanded snacks were studied. Pellets, in two colors of yellow and green, were deep-fat fried at 150, 170, and 190 °C for 0.5, 1.5, 2.5, 3.5, and 4.5 min; then, subjected to uniaxial compression test and sensory analysis. The results showed that hardness, fracture force and apparent modulus of elasticity reduced with increase in frying time and temperature due to puffing samples and decrease in crust thickness. In contrast, higher frying temperature improved the crispness of samples. Panelists preferred the flavor, color, and total acceptance of yellow samples to the green ones. Moreover, principal component analysis (PCA) of instrumental and sensory data provided important information for the correlation of objective and sensory properties.
本文研究了几种油炸参数对间接膨化零食品质的影响。将黄色和绿色两种颜色的颗粒在150、170和190℃下进行深度油炸0.5、1.5、2.5、3.5和4.5分钟；然后，进行单轴压缩试验和感官分析。结果表明，由于样品膨化和表皮厚度减小，硬度、断裂力和表观弹性模量随油炸时间和温度的增加而降低。相比之下，较高的油炸温度提高了样品的脆度。小组成员更喜欢黄色样品的风味、颜色和总体接受度，而不是绿色样品。此外，仪器数据和感官数据的主成分分析（PCA）为客观和感官特性的相关性提供了重要信息。
